REUILLY BLANC  CROZ LAFOND 2019

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REUILLY BLANC CROZ LAFOND 2019

Loire Centre
Reuilly White | 14°

Ref : 487135

11.80 11, 80

Bottle 75 cL

i.e. 15.70 € / liter

5  product(s) soldsince yesterday

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  • Keeping level 2022
  • Service temperature °

Our oenologists' opinion

Fruity and well-rounded


Bright pale lemon yellow color, frank nose of white flowers, citrus zest, fresh notes of white fruits, a ripe hint of fresh apricots, yellow peaches, good balance on a full-bodied wine, nice rather atypical character on mimosa, white flowers, yellow fruits. Good frank finish.

Robe
Pale

Features

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Do you know ?

This REUILLY BLANC CROZ LAFOND 2019 is to be found in our wine fair selection 2021.

Domain and appellation

  • Domaine Claude Lafond

    The Domaine Claude Lafond is a family estate located in the Indre in the heart of Berry.

    -Terroir: The vines extend over 35 hectares of AOC Reuilly where the traditional grape varieties of the appellation grow. There are also 3 hectares of AOC Valençay and 5 hectares of Vin de Pays.

    -Viticulture: The method of reasoned organic fertilization is used and adapted to each parcel. No allergenic products are used in the making of the wines.

    -Vinification: In order to keep the characteristics of the grape variety, the vinification is carried out without artifice. Cold settling and cold fermentation with indigenous yeasts or selected neutral yeasts for about ten days. Maturing in stainless steel tanks on fine lees for 6 months. Clarification by fining and filtration in order to obtain a nice limpidity and gain in aromatic complexity.

Your cellarman's advice

Further information